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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 152.8
  • Total Fat: 3.7 g
  • Cholesterol: 51.2 mg
  • Sodium: 76.1 mg
  • Total Carbs: 13.0 g
  • Dietary Fiber: 2.5 g
  • Protein: 17.4 g

View full nutritional breakdown of Kitchen Basics: Chicken Noodle Soup calories by ingredient
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Kitchen Basics: Chicken Noodle Soup

Submitted by: CHEF_MEG
Kitchen Basics: Chicken Noodle Soup

Introduction

The perfect soup to warm your belly on a cold night or soothe you when you're sick. The perfect soup to warm your belly on a cold night or soothe you when you're sick.
Number of Servings: 12

Ingredients

    Stock:
    1 white or yellow onion, chopped into a large dice
    2 stalks celery, chopped into a large dice
    2 carrots, chopped into a large dice
    3 pound whole chicken, skin removed
    1 gallon cold water
    1 bay leaf
    1 teaspoon black peppercorns

    Soup:
    1 tablespoon olive oil
    2 carrots, cut into ribbons with a vegetable peeler
    1 onion, diced fine
    2 stalks celery, diced fine
    4 ounces whole wheat pasta (cooked)
    1 tsp thyme, dried
    1/2 tsp oregano, dried
    1 tsp basil, dried (optional)
    salt and pepper to taste

Tips

This is a slow-cooking dish, but you'll get 12 servings from the soup, plus a quart of stock. This entire recipe cost just $8.41, about 70 cents a serving. That's less than a can of soup!

My 11-year-old son helped prep the carrots. He created curls using a Y-shaped peeler.

I recommend freezing single portions of soup in freezer bags laid flat so you have some on hand the next time someone gets the sniffles or has a bad day. Nothing warms the soul like homemade chicken soup.

I used a kosher chicken, which cost a bit more. If you wait for chicken to go on sale, you can save more money.

I used farfalle (bowtie) pasta, but you could use penne, elbow macaroni or another bite-size shape.

You're getting multiple meals from this versatile chicken soup recipe. That's why we need two sets of vegetables: one set cut into a large dice for the stock part of the soup that you'll use for another meal, and a second chopped into a small dice for the soup.


Directions

Remove the skin from the chicken.

Place the whole chicken in a large stock pot or saucepan that will hold at least one gallon of cold water.

Add the diced onion, celery, and carrots to the stock pot. Pour one gallon of cold water over the mixture and add the bay leaf and peppercorns. Bring the mixture to a boil and then immediately reduce to a simmer.

Allow the mixture to simmer for 45 minutes. Place a strainer over another large saucepan and strain the hot chicken mixture.

Strain the mixture a second time into the first pot using a coffee filter or cheesecloth. Reserve one quart of the stock for the freezer, and use the remaining for the soup. (Allow stock to cool to room temperature before freezing.)

In one of the stock pots, heat the oil and add the second batch of vegetables cut into the small dice. Sweat vegetables over low moderate heat for 5 to 8 minutes. While the vegetables are sweating, pull all the meat off the bones of the chicken.

Add the pasta, dried seasonings, and the pulled chicken meat to the pot simmer for an additional 10 minutes.
Recipe yields 3 quarts: 12 one cup servings






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Member Ratings For This Recipe


  • Incredible!
    145 of 148 people found this review helpful
    If you keep the cooked pasta in a seperate container and add to the soup as you make each serving the pasta doesn't expand and and get mushy. - 1/6/10

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  • 48 of 51 people found this review helpful
    Great recipe. I make the stock part the day before so the fat rises to the top and solidifies. That way I don't have to fuss with skinning the chicken.



























    - 1/6/10

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  • Good
    36 of 38 people found this review helpful
    sounds great... if you have the time to do it, you can roast the chicken and veggies in the oven for a short time to intensify the flavors before boiling. If it's really cold out it also helps heat the kitchen up, plus it makes the flavors that much stronger!! - 1/6/10

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  • Very Good
    33 of 33 people found this review helpful
    I don't waste the vegetables; instead, I put them back into the broth and use a Braun hand blender to puree them all together. Nearly no calories and a lot more nutrition! - 1/6/11

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  • 20 of 22 people found this review helpful
    There are 4 cups in 1 quart
    The recipe makes 3 quarts
    3 (quarts) X 4 (cups per Quart)= 12 cups
    Recipe makes 12 servings
    Serving size 1 cup - 1/6/11

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  • Incredible!
    16 of 16 people found this review helpful
    We made this on Saturday. We used chicken leg quarters because they were on sale and used no yolks egg noodles but other than those 2 changes followed the recipe exactly and it was delish! Even DH loved it and he is not much of soup eater. Make enough for 3 meals for family and lunches too! - 2/1/10

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  • 15 of 15 people found this review helpful
    If you cook the chicken with the skin on, the flavor is better; plus it is easier to remove the skin after the chicken is cooked. - 5/11/10

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  • 13 of 17 people found this review helpful
    Hey, you can't make chicken soup without a lot of garlic! (And, I'm neither Jewish nor a grandmother!) - 12/8/10

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  • 13 of 13 people found this review helpful
    After I cook the stock, I place the liquid in the refrigerator to allow the fat to rise to the top. Before using (or freezing) the stock, I can then remove the coagulated (solid mass) of fat from the top.

    Kat - 1/26/10

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  • Incredible!
    12 of 13 people found this review helpful
    I make this soup almost the same, except I use cardamom, B-salt, red, and black pepper instead of the other spices, and brown rice instead of pasta - it's very very yummy with warm homemade bread and butter, especially on a cold winter day. Way better than canned soup. Hubby loves this soup! - 1/6/10

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  • Incredible!
    10 of 10 people found this review helpful
    Shortcut - buy a rotisserie chicken (my grocery store has day old rotisserie chickens for almost half price) clean the chicken from the carcass and you won't have to worry about the fat floating in your water. Keep some chicken breast for a salad the following day. - 3/2/11

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  • Very Good
    10 of 10 people found this review helpful
    A family fvourite here for generations. Perfect for the cold and flu season. Keep skin on while cooking for a better stock, and cook noodles seperate. - 1/6/11

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  • Incredible!
    7 of 7 people found this review helpful
    We liked this method of cooking a soup for the family.
    It takes a little more time to make your own broth.
    However it taste just great when completed. - 10/28/10

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  • Very Good
    7 of 7 people found this review helpful
    This was very very good. The second time I made it I added wild rice instead of the pasta 1 1/2 cups and slow cooked it. My family really liked it - 1/27/10

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  • 7 of 7 people found this review helpful
    Perfect for post holiday turkey. If I cannot cook up the stock after the meal I"ll freeze all roasted turkey/chicken stuff left after carving is completed. This includes: bones, skin and anything left in the bottom of roaster. Today I will pull the frozen "stuff" out and use Meg's Recipie . - 1/7/10

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  • Incredible!
    7 of 7 people found this review helpful
    made this last night. it is perfect for the cold winter nights. - 1/6/10

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  • Very Good
    6 of 6 people found this review helpful
    This is great the only thing I add that she didn't is garlic. I am a big fan of garlic and use it in all my dishes - 5/11/10

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  • 5 of 11 people found this review helpful
    Yummy! I'm adding this one to my favorites! - 1/6/10

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  • 4 of 6 people found this review helpful
    Murf48: The very last words in teh recipe state:Serving size 1 cup. Simmering the bones is the only way to get the flavor,, just putting cut up meat tastes totally different if you don't use stock. Chef Meg is dead-on with this one,, I did not use oil,used cooking spray,, - 3/3/11

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  • 3 of 3 people found this review helpful
    I don't pre-cook pasta before adding it to soup. When I make large batches of soup, I eliminate the pasta. I keep out enough for the meal in the pot, bring to boiling & add enough pasta for that meal only. I store the rest of the soup in the freezer & add uncooked pasta when reheating. - 5/6/11

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  • Very Good
    3 of 3 people found this review helpful
    added garlic and pureed (sp) the veggies .. - 1/8/11

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  • O.K.
    3 of 3 people found this review helpful
    Mine turned out flavorless. It was really weird, because it smelled great and looked great, but had no flavor. I think I followed the directions exactly, so I don't know where I went wrong. - 11/15/10

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  • Good
    3 of 5 people found this review helpful
    Made this last night and today... made the stock last night from our 7 m.o. rooster; he had a good layer of fat on him so it went in the fridge to skim the fat. Then we made the soup. Added some cabbage and used a different pasta we had on hand but it was pretty much the same soup. Simple, warming. - 9/29/10

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  • Incredible!
    3 of 3 people found this review helpful
    I made this soup for a friend of mine who had surgery, she loved it, her kids loved it and of course we love it in our house. - 8/16/10

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  • 2 of 4 people found this review helpful
    I left out the chicken to make it a meal: it's the vegetables that make 'chicken soup' good for you. I added a sinqua and some red lentils. Mmmm! - 10/19/10

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